Aug 29 Pistachio Matcha Coconut and Cacao Bliss Balls

On busy school and work days I’m completely dependent on meals and snacks that have been prepared beforehand l, and that are quick and easy to grab from the fridge and bring with me wherever I’m hedging off to. Ever since I got into raw food and eating a healthy, plant-based diet, I’ve been absolutely obsessed with bliss balls. I usually have them as a small breakfast with my morning coffee, or as a pick-me-up snack or treat in the afternoon. My favorite bliss balls are no doubt the ones with cacao, coconut and coffee. However, these matcha and pistachio balls come as a very good number two. I like making my own bliss balls to be sure I know exactly what they contain. Also, it’s a good way to use up left-over ingredients from making raw cakes and so.

For this recipe, you will need:

1 cup raw almonds

2/3 cup coconut flakes

1/3 cup raw pistachio kernels

1 cup pitted medjool dates

1 tbsp coconut oil

4 tbsp raw cacao powder

1 tsp matcha green tea powder

1/4 tsp vanilla bean powder

pimch of sea salt

Directions:

1. Grind almonds, coconut and pistachios in a food processor for about 20 seconds or so.

2. Add in raw cacao and coconut oil and process for a little longer. Finally, add in dates and the other remaining ingredients, and process until the mixture starts sticking together.

3. Shape the mixture into small balls and roll in chopped nuts, raw cacao, dedicated coconut or whatever else you might like.

The balls will keep for at least a few weeks in the fridge, or for a few months in the freezer